Peach empanadas

By vlacer

A simple pastry dough that is great for sweet fillings such as peaches, pears, cinnamon and raisins, apples and more.

Ingredients

• 12 tbsp butter, at room temperature
• 5 oz cream cheese, at room temperature
• 1 ⁄8 tsp salt
• 13 ⁄4 c all-purpose flour, divided
• 3 peaches, peeled and quartered
• 1 ⁄4 c granulated sugar
• 1 tsp ground cinnamon

Preparation

Step 1

Add butter and cream cheese to WildSide jar and secure lid. Press "Pulse" 6-8 times until butter and cream cheese are blended and creamy. Add salt and 1 cup flour and secure lid. Press "Pulse" 6-8 times. Using spatula, scrape sides of jar. Add 1/2 cup flour and secure lid. Press "Pulse" 6-8 times. Using spatula, scrape sides of jar again. Add remaining flour and secure lid. Press "Pulse" 10-12 times until all flour is incorporated. Press the dough together to form a ball. Wrap in plastic and refrigerate for at least 2 hours. Roll out into 12 equal discs.

Add peaches, sugar and cinnamon to clean WildSide jar and secure lid. Press "Pulse" 3-4 times until peaches are roughly chopped. Add peach mixture to medium saucepan and bring to a boil. Simmer 10-15 minutes until mixture thickens.

Add 2 tbsp of peaches to rolled out empanada dough, fold over, and pinch the edges. Bake at 325°F for 15-20 minutes. For a glossy finish, brush tops of empanadas with egg whites before baking.

Note: Unbaked dough can be wrapped and frozen for later use.